KEEPIN’ IT FRESH

Oct 3, 2022 by Chef Danny Davies

Storage tips to extend the shelf life of veggies.

A kitchen paper towel is perfect for storing green veggies — in fact, almost all veggies last considerably longer when wrapped in paper towels and stored in the fridge. It has to do with the way the moisture is kept close to the veggies while the actual veggies stay dry. This is not the case in plastic bags, where the veg will sweat and cause condensation. Also, when wrapped in paper towels, the natural gasses given off by vegetables as they start to decay are not allowed to accumulate in the small gaps, so the veggies last longer and stay fresher looking.

For berries, line a container with a damp paper towel and fill with washed, dried berries such as strawberries, blueberries, raspberries, etc. This way, the delicate fruits will last so much longer. Each day throw out any that are turning bad to keep from spoiling the rest.

For microgreens and edible flowers, I use a dry towel on the bottom and a damp one on top. This seems to keep everything perfect. It’s always a good idea to store your edible flowers with the petals down to prevent folding. But in reality, there’s never enough time to do this or enough space to make it worth it. The fresher, the better. I took to growing micros on board and buying my flowers directly from local growers. 

Mushrooms do best with a dry towel on the bottom and top, but not in an airtight container, as they need air circulation to stay dry. Wrapping individual mushrooms can work if you are buying expensive fresh mushrooms in season, for example, in the Mediterranean, but again, is there really enough time to do this?

Broccoli, bok choy, cucumbers  — all benefit from this wrapped-in-paper-towel technique. Lettuce will last longer and stay green. Tomatoes are better stored together in the fridge, whereas the same is not true for potatoes, onions, and squash; these fellas prefer to be in dark cool areas. 

CHEF DANNY DAVIES, A 25-YEAR VETERAN CHEF, HAS WORKED ON YACHTS RANGING FROM 100 TO 400–PLUS FEET. CLICK HERE TO WATCH HIS “BEHIND THE LINE” PODCAST INTERVIEWS WITH TOP YACHT CHEFS FROM AROUND THE WORLD.

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